Rebecca Nielsen's Recipe

Red Chili Chocolate Souffle

Category: Desert

Serves/Makes: 6 8 ounce ramekins
Difficulty: 3
Prep/Cook Time: 45 minutes

Ingredients:

4 T butter
1/4 cup plus 2 T white sugar
8 eggs, separated
8 ounces dark chocolate infused with red chili's, chopped (recommend Lindt Chili)
1/4 t kosher salt

Preparation:

Preheat oven to 350 degrees.

With 2 T butter, butter the inside of each ramekin, making sure you do all the way up the sides. Coat each with 2 T sugar.

Place about an inch of water in a medium sauce pan over medium heat. Bring to a boil then reduce to simmer. Place a heat proof glass bowl over pan making sure it does not touch the water. Put chopped chocolate in with 2 T butter. Gently stir until melted. Stir in salt and remove bowl from pan and set aside to cool.

With an electric mixer beat egg whites to soft peaks. Add the 1/4 cup sugar gradually and beat until stiff peaks form. In another bowl beat egg yolks until pale and fluffy, about 2 minutes. Stir egg yolks into the cooled melted chocolate. Fold in egg whites.

Spoon mixture into prepared ramekins and put on a cookie sheet. Place in middle of oven and bake about 20 to 25 minutes until souffles are completely risen. Remove and serve immediately.

Cooks Notes: I was looking for hot chocolate with chili's after watching the movie "Chocolate" and found this bar of chocolate with a beautiful picture of a red chili on it. After getting home I turned on the TV and someone was eating a chocolate souffle. It was the spark I needed and went straight away to the kitchen without even putting away the groceries. The chili is subtle but there. It hits you on the back of your tongue, but doesn't bite. Also make sure you cook these right before you serve them as they fall quickly. Try them as a desert after a mexican meal.